Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Total time: 1500 s
Yield: 6 servings
Ingredients: 12 ounces spaghetti uncooked; 2 tablespoons olive oil; 4 cloves garlic finely chopped; 6 oil packed anchovy fillets drained, finely chopped; 1/2 teaspoon red pepper flakes; 23 ounces RAGU® Homestyle Thick & Hearty Roasted Garlic Sauce; 1 cup pitted kalamata olives drained, halved; 3 tablespoons capers drained, rinsed; 1/2 cup flat leaf parsley chopped, loosely packed

Ragú

112

9Ingredients

┅Calories

25Minutes

Ingredients

servings:

12 ounces spaghetti (uncooked)
2 tablespoons olive oil
4 cloves garlic (finely chopped)
6 oil packed anchovy fillets (drained, finely chopped)
1/2 teaspoon red pepper flakes
23 ounces RAGU® Homestyle Thick & Hearty Roasted Garlic Sauce
1 cup pitted kalamata olives (drained, halved)
3 tablespoons capers (drained, rinsed)
1/2 cup flat leaf parsley (chopped, loosely packed)

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Directions

1Cook pasta 1 minute less than directed on package; drain.
2Meanwhile, heat oil, garlic, anchovies and pepper flakes in large skillet on medium-low heat. Cook 2-3 minutes or until garlic is fragrant and golden. Add remaining ingredients and hot pasta. Increase heat to medium; cook 2-3 min. or until heated through, tossing to combine.

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